About Barbaresco Rabajà-Bas
- Style
- Red
- Grape Varieties
- Nebbiolo
- Price Range
- Reference estimate converted from comparable US retail pricing (~$70-80): approx. ¥14,000-18,000
- actual Japan retail pricing may differ; not confirmed as currently imported to Japan
Rabajà-Bas is the lower-lying portion of the legendary Rabajà cru, one of Barbaresco's most celebrated vineyards, separated from the upper Rabajà site by a dividing road when the cru was split in the 1990s. Grown on the estate's signature Marne di Sant'Agata soil (roughly 30% sand, 55% clay, 15% limestone), it offers a darker, more savory and earthy expression of Nebbiolo than its upper-hill sibling — dark cherry, wild herbs, menthol, licorice, and dried flowers over firm, structured tannins.
Don't dismiss this as the 'lesser half' of Rabajà — its darker, more savory register makes it arguably the more interesting wine to those who prize complexity over pure fruit.
New to wine?
A more savory, earthy side of Barbaresco — best appreciated after trying the estate's brighter, fruit-forward Rabajà.
Food Pairings
Its savory, earthy profile pairs beautifully with braised meats, mushroom dishes, and aged hard cheeses.
When to drink it
Special dinners, braised or roasted meat dishes, pairing with mushroom-forward cuisine
Terroir & Winemaking
100% Nebbiolo from the Rabajà-Bas cru, planted on Marne di Sant'Agata soil (approx. 30% sand, 55% clay, 15% limestone). Fermented with indigenous yeasts and aged in large Slavonian and Austrian oak botti, following the estate's traditional, minimal-intervention approach with no fining or filtration.
About the producer
Castello di VerdunoA 16th-century castle estate crafting Barolo at home and prized Barbaresco from Rabajà.Visit the producer page →Frequently Asked Questions
- What is the difference between Rabajà and Rabajà-Bas?
- They were once a single cru, split by a road in the 1990s; Rabajà-Bas sits on the lower part of the hill and tends to produce darker, more savory and earthy wines than the upper Rabajà site.
- What soil is Rabajà-Bas grown on?
- The estate's signature Marne di Sant'Agata soil, roughly 30% sand, 55% clay, and 15% limestone.
- How does this wine age?
- Like the estate's other Barbaresco, it is aged in large Slavonian and Austrian oak botti without fining or filtration, following a traditional, minimal-intervention approach built for long-term cellaring.
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